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I'm never sure where to put recipes I invent, so this item is for those.
119 responses total.
Here's what I made for dinner yesterday: Spinach-Artichoke Cornbread 1 cup flour (I use "unbleached white flour with germ" from the Packard PFC) 1 cup cornmeal 1 tablespoon baking powder 1/2 teaspoon dried thyme 1 cup skim milk 2 egg whites (or 1/4 cup of fat free egg substitute) 1 package (10 ounces) frozen chopped spinach 1 small jar of marinated artichoke hearts Preheate oven to 400 degrees. Defrost the spinach for 2 or 3 minutes in the microwave. Squeeze out excess moisture. In a large bowl, mix flour, cornmeal, baking powder, thyme, milk, eggs, and 2-3 tablespoons of the liquid from the jar of artichoke hearts. Mix until everything is well blended, but don't mix it to death. Drain the artichoke hearts and break the squeezed spinach apart, so it won't clump together when you stir it in. Stir the spinach and artichoke hearts into the batter. If your 8x8 pan isn't nonstick, spray it with no-stick spray. (Mine is nonstick, so I didn't.) Pour in the batter. Bake for 20-30 minutes, until a cake tester or knife inserted in the middle comes out clean. (My oven is confused, so I had to bake it longer and at a hotter setting.) I think this would be good with pine nuts added.
Oops: missing ingredient. Add 1 clove garlic, chopped or pressed.
The Valerie-Version of Tiramisu (no raw eggs!) 1 cup skim milk 1/2 cup sugar 1 heaping tablespoon (that is, maybe 4 teaspoons) corn starch 1 cup espresso or strong coffee 2 tbsp brandy or cognac 8 oz mascarpone cheese (available at whole foods) 1/8 cup baking cocoa (eg. Hershey's) 20 ladyfingers, toasted, if you can find them, or margarites (stella d'oro ones from meijer are great) if you can't Prepare coffee and let cool. Put 3/4 cup of milk and the sugar in a pan. Heat until it is sort of thinking about boiling, but not really there yet. Meanwhile, stir the cornstarch thoroughly into the other 1/4 cup of the milk. When the pot of milk seems to be about to boil, stir in the cornstarch-milk mixture. Stir constantly until it thickens, possibly lowering the heat. When it thickens, remove it from the heat. Let it cool a little. Don't worry if a skin forms on top. Stir in mascarpone cheese, brandy or cognac, and 1 tablespoon of espresso. Pour the rest of the espresso into a flat dish. One at a time, dip half the ladyfingers into espresso and put them into the bottom of your serving dish. (I serve this in a rectangular pyrex dish that is maybe 7 x 11 x 1.5 inches). Spread 1/2 the mascarpone mixture on top. Sprinkle 1/2 the cocoa powder on top of that. Repeat the layers with the other half. Chill 1 hour before serving.
Valerie, could you tell me how to spirit recipes from this conf? I don't know how to do it and some of them are really yummy sounding. I hesitate to sit and write all of them down. TIA for your help.
If the people who wrote your comm program were good, you **might** be able to type "!extract cooking 121 3 | pcprint" to take response 3 from cooking conference item 121 and print it. If not, there is probably a print-screen key on your computer or your comm program, which you can use to print each screenful of the recipe when it is displayed. Another option is to tell your modem program to "turn on 'session logging'" either to a file, which you then edit and print, or, on a PC, to "LPT1", which sends things out the printer.
I just copy and paste. Gotta love my mac. ;)
Freida, make a list of what you need, and I'll send you edited versions.
thanks omni...I just may do that. Valerie, is the "turn on session logging" thingy something like a kermit program?
It's the same thing as text capture. Look under the file header.
no text capture...is kermit for ftping?
yeah, but kermit is evil.
Kermit has two meanings in computerese: a communications program, or a protocol for transferring files from a communications program. The protocol is kind of like "ftp," and even more similar to protocols like "x-modem." The program has features like "file logging," which writes text that appears on your screen to a text file on your hard drive. With Windows or a Mac, copying text from the comm program, and pasting to another program, might be easiest. If you use DOS or something, what comm program do you use? Someone might know the command to capture files. (There are many ways to do what you want...as mentioned, typing shift-printscreen in DOS is a simple way of printing the current screen contents.)
I am using windows 3.1 and Anzio Lite Version 10.5f to telnet to grex. The thing is, sometimes I don't want it printed out, I want to put it on a diskette for later reference. I am trying to get rid of paper around here...there is way too much of it and all of it needing reading or sorting or something...If I was more computer literate, I could probably tell you more. While I admire all of you who can listen to someone's complaint and come up with ideas or solutions, I have too many other lines to cast to learn this also. In other words, any and all help will be very much appreciated.
In Windows programs, there are usually functions to copy and paste text, under an "Edit" pull-down menu. Highlight the text in your telnet program, choose "copy" from the Edit menu, then switch to another program, like Write (included with Windows), and choose "paste" from the Edit menu. Then you can save the file to your hard disk. If your telnet program can't scroll back, and the text in question is multiple screens, you'd need to copy and paste a few times, one sreen at a time, using this method.
(If it's Windows, I'd probably use "notepad" rather than "write".)
Okay, this is good, but I have found out that if I copy two things in a row, then the rist disappears...how do you alleviate this problem? BTW, thanks for the help.
Save them to different file names?
I think she means doing two copies right in a row. The copy command in Windows stores the copied text in a single "copy buffer." As soon as you copy something else, it replaces the previous thing you copied. So you need to copy something, paste it into another document, then copy the next thing.
Right... save them to different file names. Or paste twice. Either works.
Thaks all...I will try!
After sitting at the computer all day today, I wanted to make dinner from ingredients that were already sitting around the house. Here's what I came up with. It's based on the awe-inspiringly good recipe called "Spinach Lasagne Special", from _Diet For A Small Planet_ by Frances Moore Lappe'. It has the same yummy flavor as that, but it's oodles quicker. Shellzagne (rhymes with "lasagne") ========== (all measurements are approximate) 2 tablespoons oil 2 1/2 cups uncooked macaroni, preferably medium- or small-sized shells 10 ounce package frozen chopped spinach 2 cloves garlic, chopped or pressed 1 medium to large onion, coarsely chopped 3/4 teaspoon each oregano, basil, and rosemary (all dried, not fresh) 1-2 tablespoons dried parsley flakes 1 cup cottage cheese (cottage cheese is my friend) 1/2 cup grated parmesan cheese Boil some water. Add pasta and spinach. Boil 'til the pasta is cooked. Drain. Don't worry about squooshing the extra water out of the spinach. Meanwhile, in another pot, put the onions in the oil and cook until the onions are brown around the edges. The idea is to cook them until they start tasting intensely sweet. Add the garlic and cook for a few minutes more. Turn off the heat. Add herbs. Stir. Add cheeses. Stir. Add the drained pasta and spinach. Stir well. Serve. I'd guess this would serve 4-6 people.
Since cottage cheese has been known to make my husband nauseous, I hesitate to use it even as an ingredient in a family meal, but that sounds good.
Could someone put these wonderful *recipes* for copying stuff out of conferences somewhere that newbies can find them? looking under kitchen, then recipes invented by Valerie is not the intuitive thing to do when you want lessons on using your computer effectively :^). I'm just glad I'm a newbie who's interested in cooking.
Actually, a lot of that stuff is (supposed to be) in the info conference....
Two new recent inventions. All measurements are *very* approximate:
This one tasted seriously wonderful but looked um, somewhat unappetizing.
It might do better hidden under some kind of garnish, like parsley.
Black Bean Hummus
=================
1 1/2 cans of black beans, rinsed (15 ounce cans)
1 tablespoon sesame seeds
3 cloves garlic
1/3 cup pine nuts
1/4 cup walnuts
3 tablespoons lemon juice
water
Dump everything but the water in the food processor or blender. Pulverize.
Add water gradually, until the hummus has a spreadable consistency. Serve
slathered on bread, preferably bread from the breadmaker.
Smoked Cheese Pesto
===================
1 small hunk of smokey flavored cheese (I'm not a big cheddar user, but I
used maybe 4 ounces of smoked cheddar from Whole Foods)
4 stalks of fresh parsley, washed
1/2 cup basil leaves, packed when you measure it, then washed
3 cloves garlic
1/4 cup pine nuts
1/4 cup walnuts
Dump all ingredients in food processor or blender. Grind until it forms a
paste. Add water gradually, until the paste reaches a consistency that is
spreadable, roughly like peanut butter.
This made a good-sized batch of wonderfully smokey-flavored cheesy pesto.
The first few servings, I mixed it into pasta, with cooked broccoli and raw,
fresh, locally grown tomatoes. It was heavenly!
For the second batch, I nuked a bunch of potatoes until they were really hot,
then stirred in a bunch of pesto, aiming for the cheese to melt the pesto all
over the potatoes. Very yummy, although possibly better for use as a side
dish rather than a main dish.
Oh -- another note: use 2 or 3 times the amount of smoked cheese pesto compared to the amount of pesto you would normally use in a recipe.
Here's Yet Another Strange Pudding Variant. Actually, it tasted pretty good.
Almond Banana Pudding
=====================
2 cups Amazake (I used 2 8-ounce "juice boxes" of Amazake Lite; Amazake is
a sweet-tasting rice and almond drink)
3 tablespoons corn starch
1 ripe banana
1-2 teaspoons vanilla
Heat 1 1/2 cups of the Amazake in a saucepan on medium heat, stirring
frequently (don't heat the remaining 1/2 cup yet). Heat it until it
starts steaming but isn't boiling yet. Meanwhile, mix the cornstarch
into the other 1/2 cup of Amazake. Cut up the banana. When the Amazake
is steaming, stir the cornstarch mixture and then pour it into the hot
Amazake, stirring the hot mixture constantly. Stir in the banana pieces,
squishing a few of them in the process to distribute the banana flavor
through everything. Continue heating and stirring until the mixture gets
closer to boiling and thickens. Remove from heat. Stir in vanilla.
Serve warm.
Serves 2 to 4.
If you are going to serve it cold, reduce the cornstarch to 2 tablespoons.
Sounds delicious. Not too sweet?
The Amazake and the bananas are sweet, so it is sweet tasting. It's no sugar bomb, though.
My mom got me the _Horn Of The Moon_ cookbook for Hanukah. It's from the Horn Of The Moon restaurant, a vegetarian restaurant in Vermont. I'd heard good things about this particular cookbook, so it made a good present. The first recipe I tried from there was a baked artichoke dip. The dip tasted good, but it was awfully heavy in the artery-munching fat department. It contained mayonaise and cream cheese. So I invented my own much simpler and much lower in fat version, based partly on what ingredients I had around the house. I plan to experiment with improving the recipe by using artichoke hearts that are packed in water, and adding some garlic, rather than using the marinated artichoke hearts. I made up a batch of this this evening, expecting to munch on it over the course of a few days. But it was so good that it vanished quickly. Artichoke Dip A La Valerie -------------------------- 1 little jar of marinated artichoke hearts 1/3 cup of a good tasting brand of nonfat yogurt 1/3 cup cottage cheese Drain the artichoke hearts. Put them in the food processor and chop them into smaller pieces, but don't liquify them. Alternatively, chop them by hand. Add yogurt and cottage cheese. Stir thoroughly. Serve with crackers or bread. Measurements are approximate; use your judgement.
Whole foods makes a good artichoke dip that sounds like the one from the cookbook...the main ingredients I remember are mayo, cream cheese, and artichoke hearts. If you're going to clog your arteries, eating that dip is a tasty way to do it!! :-)
I've finally nearly perfected my non-fat brownie recipe. You may want to adjust the amount of applesauce to make the batter a bit thinner or thicker -- aim for a consistency that looks like brownie batter. Brownies a la Valerie (nearly-nonfat edition) ===================== 1/2 cup baking cocoa powder 1 cup sugar 4 egg whites 1 teaspoon vanilla 3/4 cup flour 1/3 cup applesauce Preheat oven to 350 degrees. Mix all ingredients together in a big bowl. Bake in an 8x8 pan (preferably either non-stick or sprayed with pam) for 25 to 30 minutes. If the surface of the brownies seems jiggly at that point, bake another 10 minutes.
Blueberry Maple Muffins 2 cups (one pint) of fresh blueberries 1 1/4 cups unbleached white flour 1/4 cup wheat germ 1/2 tsp baking soda 1 tsp baking powder 1/3 cup maple syrup 1/4 cup nonfat yogurt (I like Horizon brand) 1/3 cup skim milk 2 egg whites (or one egg's worth of your favorite egg substitute) 2 tablespoons lemon or lime juice (optional) Preheat oven to 350 degrees. Oil 12 muffin cups. Mix all ingredients. Bake 30 to 35 minutes.
This is based on a recipe from Laurel's Kitchen: Cherry Pineapple Oatmeal Cookies ================================ 1/2 cup butter (1/4 pound, one stick) 3/4 cup brown sugar, packed 1 lightly beaten egg, or 2 egg whites 1 1/2 teaspoons vanilla 1 cup unbleached white flour, preferably the kind sold "with germ" 3/4 teaspoon baking powder 1/2 cup wheat germ 3/4 cup rolled oats 1/2 cup dried cherries 1/4 cup dried pineapple pieces 3/4 cup chopped walnuts, pecans, or some mixture of the two Preheat oven to 375 degrees. Cream the butter. Add sugar. Cream it again. Add the egg, vanilla, baking powder, and wheat germ. Beat thoroughly. Add the rest of the ingredients. Stir thoroughly. Place by teaspoonfuls on ungreased cookie sheets. Bake for 10 to 12 minutes, until cookies are starting to develop golden brown parts. Makes 24 to 30 cookies. Note: This recipe lends itself to many kinds of dried fruit, not just cherries, raisins, or pineapple pieces. Darker dried fruits (cherries, dark raisins, etc) look better than light-colored ones (dried pineapple pieces), which taste great, but which tend to hide invisibly inside the cookies.
A friend of mine who would like to eat healthy vegetarian food but has not been able to learn to cook in 67 years is offering reduced or even free rent on a large room near campus in exchange for cooking, or you can live somewhere else and come in to cook a couple of times a week and get paid for it. This is a great opportunity for anyone who loves cooking but does not want to pay for the ingredients. He is not a fussy eatier, just wants to be told the food is healthy. He is living with a non-vegetarian who cooks out of boxes and cans and most anything would be an improvement. I know this is not a recipe, but it is a great opportunity for anyone who likes inventing them.
Here's what I invented for dinner yesterday. It was seriously yummy. The tofu in this recipe comes out addictively good enough that it might even convert a tofu-hater. Sesame Broccoli Tofu PestoPasta =============================== 1 block tofu (1/2 pound??) 2 tablespoons apple cider vinegar 2 tablespoons soy sauce 1 tablespoon water 1 garlic clove, minced or pressed pasta (I used 8 or 10 oz of green fettucine, but any pasta will work here) 1 bunch broccoli around 1/3 cup pesto 1-2 tablespoons sesame seeds Mix cider vinegar, soy sauce, water and garlic in a nonreactive (eg. glass) bowl. Cut tofu into cubes. Marinate tofu in this mixture in the refrigerator for an hour or two, stirring occasionally. (I need to refine the marinating time. It could probably be cut down to much less, maybe even 15 minutes.) Wash the broccoli. Cut bite-sized hunks of the broccoli flowers into a big bowl. Microwave the bowl of broccoli for 5 minutes. Discard the broccoli stems (a friend's guinea pigs are an excellent broccoli stem disposal mechanism). Cook the pasta. Drain. Dump it on top of the broccoli. Dump the pesto on top of the pasta. Stir the pesto and pasta together, then mix those with the broccoli. When the tofu is done marinating, fry it with a little oil in a non-stick frying pan. Cook until the tofu is brown on a few sides, maybe 10 minutes. Then add the tofu to the pasta mixture. No need to stir. Sprinkle sesame seeds on top. Serve. The ingredients tend to form opposing camps in different parts of the bowl, so aim for servings that include all factions. Makes 2-4 servings. Notes: The marinated tofu from this recipe is awe-inspiring. It's yummy added to all sorts of other recipes. The vegetable content of this recipe is very flexible. Almost anything that looks good at the grocery store should work: zucchini, red bell peppers, etc. Pine nuts would probably be good in this.
Oh, my, that does sound good. I'll give it a try.
Neat! Good or bad, Mary, I'd be curious to hear what you think of it.
I made the Broccoli-Tofu-Peso concoction from #36 for a potluck last weekend, and it was quite a hit. The recipe ended up mutating a little, since when they say "soft" tofu they really do mean soft, so I ended up with a strange tofu-pesto blend as a sauce and the broccoli as the only solid topping, but it still tasted great, and the people who claim not to like tofu were none the wiser. About half the people at the potluck were contra-dancers from Minnesota, for some reason. As one of them pointed out, "the sort of person who lives in Minnesota and goes contra-dancing is pretty much the same sort of person who brings vegan dishes to potlucks, so it's all good." Anyway, just wanted to say thanks for sharing the recipe.
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